How to make cocoon chrysalis delicious, the practice of cocoon chrysalis

Silkworm pupae are rich in protein and a variety of amino acids, there are:"Seven silkworm chrysalis and one egg"It is a high-grade nutritional supplement for the frail, sick, elderly and postpartum periods. In this way, the silkworm chrysalis is cooked in a spicy and delicious way, whether it is accompanied by a meal or a wine, it is the best choice.

Preparation》200 grams of silkworm pupa, 1 coriander, 3 dried chilies, 5 grams of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, appropriate amount of salt.

Practice steps" 1, silkworm pupa ready.

2. Cut the dried chili pepper into small pieces, peel and shred the ginger.

3. Wash the coriander and cut it into small pieces.

4. Heat the pan with cold oil, add chili pepper and ginger shreds to stir-fry until fragrant, add silkworm chrysalis and stir-fry a few times.

5. Add light soy sauce, oyster sauce and coriander.

6. Stir-fry evenly out of the pot and enjoy.

Q tender silkworm chrysalis is the best gift of nature, sprinkle a little seasoning while hot, take a bite and you will find that the outside is crispy and tender inside is very enjoyable, chewing between the teeth, crunchy, crispy and refreshing. Afraid of bugs? It's simply impossible, eat it once and you'll fall in love with it!

The practice of cocoon pupae:

1. Rinse the cocoon pupae after soaking.

2. After the pot is boiled under cold water, remove and drain.

3. After the pot is heated, put nothing in the pot, put the cocoon chrysalis in the pot over low heat, and stir until the surface of the cocoon pupa is dry and free of moisture, and then simmer for a while and put it out for later use.

4. Heat the oil in the wok, stir-fry the minced ginger and garlic, stir-fry the cocoon chrysalis, add pepper, soy sauce and refined salt to taste, and finally put the chopped green onion out of the pot.

Efficacy and nutritional value of cocoon pupae::

1. It has good anti-inflammatory and anti-infective effects, and is beneficial to lowering blood pressure, lowering blood lipids and improving immunity.

2. Dried silkworm pupae contain about 50% crude protein and about 30% oil. Silkworm chrysalis oil contains a large amount of unsaturated fatty acids and saturated fatty acids.

3. The unsaturated fatty acids in silkworm pupae mainly include oleic acid, linoleic acid and linolenic acid; Saturated fatty acids mainly include brown and stearic acids. The protein of silkworm pupa contains amino acids required by the human body, which accounts for 35% of the total amino acid mass of silkworm pupa. Silkworm pupae are rich in protein and a variety of amino acids, which are comparable to pork loin, and do not have too much saturated fat.

The practice of cocoon chrysalis is as follows:Ingredients: 250 grams of cocoon pupa, 200 grams of green onions, appropriate amount of dried red pepper, 30 grams of carrots, 30 grams of garlic, 10 grams of ginger, 15 ml of blended oil, a small amount of salt.

1. Prepare the required ingredients: the cocoon pupa should be blanched with water, and it must be thoroughly cooked, and the green onions, carrots, dried red peppers, and ginger should be prepared together;

2. Cut the green onion into inch pieces, and cut the carrot, ginger and garlic into the picture;

3. Put an appropriate amount of blended oil in the wok, add the ginger shreds and stir-fry until fragrant;

4. Add garlic and green onions;

5. Stir-fry a few times and add the carrots;

6. Continue to stir-fry a few times, then put the dried red pepper into the pot;

7. Put the blanched cocoon pupae into the pot;

8. Add a small amount of salt after stir-frying for a while;

9. Stir-fry a few times to melt the salt, and let the salt and ingredients be fully mixed evenly;

10. Put the fried green onion cocoon chrysalis into a plate and finish.

Buy silkworm pupae, wash them with water, boil them in a pot, and put an appropriate amount of salt.

Put the silkworm pupae into the pot and cook for 2-3 minutes, remove and serve.

The brine silkworm pupae is ready, is it very simple, but the nutrient loss is the least, and the taste is the most primitive and natural.

1. Next, introduce the pepper and salt silkworm pupae, which taste super positive. The selection of silkworm pupae and washing are the same as the above, and they will not be repeated here.

2. Wash the silkworm pupae and sprinkle a thin layer of starch, which is to reduce the water outflow into the oil pan.

3. Put oil in the pot, heat the oil to 8 hot, pour in the silkworm chrysalis, and stir-fry over high heat.

4. When the skin of the silkworm pupa is golden and slightly crispy, and the volume rises slightly, take it out of the pot and put it on a plate.

5. Sprinkle with an appropriate amount of salt and pepper, stir well, the pepper and salt silkworm chrysalis are ready, and I tried it first.

Materials. Ingredients: 200 grams of cocoon pupa.

Excipients: appropriate amount of green onion, ginger and garlic, a little cooking wine, a little thirteen spices, a little salt, a little chicken essence, and an appropriate amount of corn oil.

1. Prepare the cocoon pupa and wash it.

2. Blanch. <>

3. Allow to cool. <>

4. Stir-fry ginger and garlic in a hot pan with cold oil.

5. Put in the cocoon chrysalis and stir-fry, add cooking wine, thirteen spices.

6. Add a little soy sauce.

7. Add shredded green onions, add salt and chicken essence out of the pot.

8. Put it on a plate, nutritious and delicious.